"Texas Scramble” is a name for a scrambled egg dish, sometimes mixed with chili, cheese, onion, and ham or chorizo. A Texas Scramble Pie with chili con carne (below, from 1945) is entirely different, as is the Texas Scramble with pretzel sticks (below, from 1984).
Texas Scramble 7.95
green chiles, jack, onion and ham
Curley’s Cafe (Signal Hill, CA)
Texas Scramble –scrambled eggs topped with chili and cheese
Valentino’s Cafe (Victoria, BC)
Ham, eggs, potato and cheese & toast
Texas Scramble $4.95/$5.95
Two eggs scrambled with chorizo and cheddar cheese, served with house potatoes or sliced tomatoes, English muffin or toast.
City Diner Fabulous Fifty’s (San Jose, CA)
Scrambled eggs, two sausage patties, hash browns, biscuit with country gravy.
Egg Whites International
“Texas White” Omelet
- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 2 Tbsp chopped green and/or red pepper.
- 1 Tbsp chopped onion
- 1 Tbsp diced ham
- 1/4 cup grated cheddar cheese (if desired)
- Salt and Pepper to taste
Heat 1 Tbsp oil in a 9-inch nonstick frying pan.
Lightly sauté onions, peppers and ham. Set aside.
Place 1/2 Tbsp of oil in pan at medium high heat.
Pour in Egg Whites.
As eggs begin to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place the sautéed mixture (with cheese if desired) on the omelet.
Using spatula, fold omelet in half.
Be sure to not over cook.
Season with salt and pepper as desired.
Follow the same instructions as “Texas White” but don’t let the eggs set up as they would for the omelet.
After sautéing the peppers, onions and ham, scramble everything together.
Cheese is optional
1/2 cup new red potatoes—cooked & cubed
1 Tbsp butter
1/8 tsp. garlic powder
1 green onion—sliced
1/4 lb. sausage—browned & drained well
1/4 lb. Canadian Bacon or regular bacon
1/2 each red & green bell peppers—diced
Black pepper to taste
Dash of Spanish paprika
1/2 cup Cheddar cheese—shredded
1/2 cup Monterey Jack cheese—shredded
1/4 cup milk
(...) (This recipe is printed on many websites—ed.)
15 April 1945, Chicago Daily Tribune, pg. F8:
TEXAS SCRAMBLE PIE
1 1/2 cups self-rising cake flour
1/2 cup enriched farina
1/4 cup margarine or other fat
1/4 cup water
1 can chili con carne
1 cup diced cooked potatoes
1 cup cooked kidney beans
1 cup left-over meat, diced
2 onions, sliced and separated in rings
Salt, pepper, chili powder
To make crust, combine flour and farina, cut in fat until the mixture forms coarse crumbs, and add water. Mix lightly with fork. Mixture will be crumbly. Turn out onto floured cloth and press into a mound with the hands. Divide dough, saving a third of it for topping. Roll out larger portion. Turn crumbs from edges to center. Press into pie plate. Fill with mixture of chili con carne, potatoes, beans, meat, onions, and seasoning.
Cut star to fit top of pie from second portion of pastry and place it in the oven with the pie but not on top of it. Bake at 450 degrees fro 20 minutes. Transfer star to top of pie and bake a few minutes longer.
9 June 1946, Chicago Daily Tribune, pg. G4:
There’s New England clam chowder, Boston baked beans, Florida red snapper, Philadelphia pepper pot, New Orleans gumbo, Virginia spoon bread, Texas scramble pie, Alabama hog jowls and black-eyed peas, Iowa corn on the cob, and countless others.
Tastes & Tales From Texas With Love
by Peg Hein
Austin, TX: Heinco, Inc.
Eighteenth Printing February 2003
Yields 1 1/2 quarts
1 12-ounce package oyster crackers
4 cups pretzel sticks
1 cup dry roasted peanuts
1 1-ounce package Hidden Valley Ranch Salad Dressing Mix
1/2 teaspoon garlic salt
1 teaspoon chili powder
1/2 cup oil
Mix dry ingredients together in large brown paper bag. Pour oil over top of dry ingredients and shake until well mixed.
Spread in large flat pan and bake at 200 degrees for 1 hour.
Texas (Lone Star State Dictionary) • (0) Comments • Thursday, October 12, 2006 • Permalink